Smoked Chicken Wings

Preheat your smoker to 225°F (107°C). If using a stovetop smoker or grill, prepare it for indirect heat and add wood chips for smoking.
Pat the chicken wings dry with paper towels. Drizzle with olive oil and rub evenly over all the wings.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne. Sprinkle the seasoning blend over the wings, coating them evenly.
Arrange the wings on the smoker rack in a single layer, making sure they are not touching.
Smoke the wings for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is slightly crisp.
Optional: For extra crispy skin, transfer the wings to a preheated 425°F (220°C) oven or grill for 5–7 minutes after smoking.
Remove wings from the smoker and let them rest for 5 minutes. Serve immediately with your favorite dipping sauce, like ranch, blue cheese, or barbecue.

Prep Time: 10 minutes
Cook Time: 1.5–2 hours
Total Time: 1 hour 40 minutes–2 hours 10 minutes
Servings: 4
Difficulty: Medium

Use a store-bought wing rub instead of making your own for convenience.
Brush wings with your favorite barbecue sauce in the last 10 minutes of smoking for a glazed finish.
Swap chicken wings for drumettes or boneless wings if preferred.
Add a touch of honey or maple syrup to the seasoning mix for a sweet-smoky flavor.